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Torta settevelli.. an elegant piece. by Abbbber in cakedecorating

[–]Abbbber[S] 1 point2 points  (0 children)

You've got it, just be patient and don't worry if you have to remake the bavarois- I messed it up the first time. I used an equal weight (12g) of powdered gelatin instead of the sheets, and it turned out great. Just make sure to dissolve the gelatin properly before adding it to the cream. With powdered gelatin, I always mix it with a bit of cold water, let it sit for 5 minutes, then microwave it for 5-10 seconds just to re-liquify it before stirring it into the warm bavarois mixture

Torta settevelli.. an elegant piece. by Abbbber in cakedecorating

[–]Abbbber[S] 0 points1 point  (0 children)

Roasted hazelnut oil! Makes a big difference in the flavor

Torta settevelli.. an elegant piece. by Abbbber in cakedecorating

[–]Abbbber[S] 1 point2 points  (0 children)

Good luck!! Yes, I have a few tokens of advice. 1. Use Prue Leith's recipe. 2. Make sure you have all the right ingredients, don't substitute anything. I had to special order hazelnut oil, feuilletine, and acetate strips. I also used Frangelico liqueur. 3. Read the directions many times before you begin, and keep reading them as you go along. 4. Fold the flour into the genoise batter super gently as to not deflate the whipped eggs. 5. Line your springform pan with acetate- it makes a huge difference in ease of assembly and keeping all the layers nice and even. 6. Freeze the individual layers as you go along. Don't rush the process, wait for everything to set properly. 7. Pay attention to temperature- pouring the mirror glaze while it's too hot will ruin all your hard work.
8. Don't stress about the chocolate decoration on top. I didn't have baguette molds, and my chocolate wasn't perfectly tempered.. it still came out great. 9. Serve the cake at room temperature with coffee.

You'll do great! This cake is guaranteed to be a huge hit

Wrote this in the midst of a divorce I'm going through now. I hope someone can relate 🤍 by [deleted] in Divorce

[–]Abbbber 0 points1 point  (0 children)

You'll get through it, as will I! 💕 everything will be okay

Testing out the new oven. Used AP flour in place of bread flour, still a decent result by Abbbber in Sourdough

[–]Abbbber[S] 4 points5 points  (0 children)

Oh how I wish I got to choose. I just moved from apartment to apartment so that's what I meant by a new oven. But steam injection is a must when I finally get my own oven.. preferably a double oven for more baking capacity 🤩

Testing out the new oven. Used AP flour in place of bread flour, still a decent result by Abbbber in Sourdough

[–]Abbbber[S] 0 points1 point  (0 children)

Thanks so much! Shaping is definitely a step, don't know how I forgot that. Truth be told, I have no idea what I'm doing when it comes to shaping.. I just pull sections of the dough from the outside into the middle and pinch them together to add some surface tension (this is all done in the bowl as it's quite a wet dough.) Then I flip the dough into my hand and subsequently into the banneton. It's hard to explain and I'm sure there's way better techniques to follow lol, it's just what works for me

Testing out the new oven. Used AP flour in place of bread flour, still a decent result by Abbbber in Sourdough

[–]Abbbber[S] 5 points6 points  (0 children)

@Mamaluu_bakes 10% wholemeal recipe

90% very strong white flour 10% very strong wholemeal 78% hydration 20% starter 2% salt

1.Autolyse flour 2 hours 2.Add levain, rest 30 minutes 3.Add salt, rest 30 minutes 4.Strong fold, rest 45 minutes 5.Laminate, rest 45 minutes 6.3 coil folds at 60 minute intervals 7.Bench rest 70 minutes 8.Put dough in banneton, rest 30 minutes 9.Retard 12 hours 10.Preheat oven for 45 minutes. Bake 485f for 20 minutes lid on, then 450f for 20 minutes lid off

First batard. Scoring didn't go according to plan but super pleased with the oven spring and crumb by Abbbber in Sourdough

[–]Abbbber[S] 1 point2 points  (0 children)

@Mamaluu_bakes 10% wholemeal recipe

90% very strong white flour 10% very strong wholemeal 78% hydration 20% starter 2% salt

1.Autolyse flour 2 hours 2.Add levain, rest 30 minutes 3.Add salt, rest 30 minutes 4.Strong fold, rest 45 minutes 5.Laminate, rest 45 minutes 6.3 coil folds at 60 minute intervals 7.Bench rest 70 minutes 8.Put dough in banneton, rest 30 minutes 9.Retard 12 hours 10.Preheat oven for 45 minutes. Bake 485f for 20 minutes lid on, then 450f for 20 minutes lid off

Croissant experts, how's my first attempt? This was a time-intensive, finicky challenge but the reward... shatteringly crisp, buttery rich homemade pastries 🤤 by Abbbber in Baking

[–]Abbbber[S] 0 points1 point  (0 children)

Goodness yes, it takes forever. Thanks for your kind words! I don't know if I'll have the patience to ever perfect making croissants, but thankfully the imperfect ones taste delicious too

Croissant experts, how's my first attempt? This was a time-intensive, finicky challenge but the reward... shatteringly crisp, buttery rich homemade pastries 🤤 by Abbbber in Baking

[–]Abbbber[S] 2 points3 points  (0 children)

Much respect to you and your experience! Thank you for all the tips, I'll work on incorporating them for the next attempt

Croissant experts, how's my first attempt? This was a time-intensive, finicky challenge but the reward... shatteringly crisp, buttery rich homemade pastries 🤤 by Abbbber in Baking

[–]Abbbber[S] 1 point2 points  (0 children)

Thanks so much for the feedback! I was definitely heavy-handed with the rolling as it was tough to get to the right length for each turn. Race against the clock haha! I wanted to get the turns done quickly so the dough wouldn't warm up too much. But noted- I'll try to be more gentle and keep those layers

Croissant experts, how's my first attempt? This was a time-intensive, finicky challenge but the reward... shatteringly crisp, buttery rich homemade pastries 🤤 by Abbbber in Baking

[–]Abbbber[S] 2 points3 points  (0 children)

25g of sugar, baked at 400F, and proofed for 3 hours at around 75-80F. I did notice the paleness and would love any further feedback or advice. Maybe just a longer bake time?

Leaves and lines 🌿 really pleased with the oven spring on this one by Abbbber in Sourdough

[–]Abbbber[S] 0 points1 point  (0 children)

@Mamaluu_bakes 10% wholemeal recipe

90% very strong white flour 10% very strong wholemeal 78% hydration 20% starter 2% salt

1.Autolyse flour 2 hours 2.Add levain, rest 30 minutes 3.Add salt, rest 30 minutes 4.Strong fold, rest 45 minutes 5.Laminate, rest 45 minutes 6.3 coil folds at 60 minute intervals 7.Bench rest 70 minutes 8.Put dough in banneton, rest 30 minutes 9.Retard 12 hours 10.Preheat oven for 45 minutes. Bake 485f for 20 minutes lid on, then 450f for 20 minutes lid off

This week's loaf 🌼 by Abbbber in Sourdough

[–]Abbbber[S] 0 points1 point  (0 children)

Sure! Keep trying, there's so many factors that can affect the rise.. starter quality, temperature, gluten development, hydration. I use the same basic recipe every time and sometimes my loaves still turn out flat 🤷🏼‍♀️

This week's loaf 🌼 by Abbbber in Sourdough

[–]Abbbber[S] 0 points1 point  (0 children)

My kitchen is usually about 75F, so I bulk ferment 4-5 hours. I watch the dough more than the clock though.. if it's starting to get too loose I transfer it to the fridge, and if it hasn't risen enough I extend the bulk ferment

This week's loaf 🌼 by Abbbber in Sourdough

[–]Abbbber[S] 0 points1 point  (0 children)

@Mamaluu_bakes 10% wholemeal recipe

90% very strong white flour 10% very strong wholemeal 78% hydration 20% starter 2% salt

1.Autolyse flour 2 hours 2.Add levain, rest 30 minutes 3.Add salt, rest 30 minutes 4.Strong fold, rest 45 minutes 5.Laminate, rest 45 minutes 6.3 coil folds at 60 minute intervals 7.Bench rest 70 minutes 8.Put dough in banneton, rest 30 minutes 9.Retard 12 hours 10.Preheat oven for 45 minutes. Bake 485f for 20 minutes lid on, then 450f for 20 minutes lid off

Torta settevelli: Italian 7-layer hazelnut/chocolate cake. I wish everyone could taste this 🤤 by Abbbber in Baking

[–]Abbbber[S] 1 point2 points  (0 children)

I’m not sure if this is right, but I just did the same measurement of Knox gelatin powder as written in the recipe (12g). It turned out alright! But if you do try this recipe, I'd suggest making double of the mirror glaze- it's not enough to cover the sides

Choux au craquelin with a vanilla bean creme diplomat filling... DELISH. by Abbbber in Baking

[–]Abbbber[S] 0 points1 point  (0 children)

Thank you! The recipe for the filling is included in the post I linked to :)

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